LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

7:00 pm

Chef's Life"Tomatoes....You Say Heirloom, I Say Old Timey"
Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich.". D

This Old House"Arlington Italianate Project 2014/House Vs. Nature"
Roger removes a hydrangea with roots are undermining the foundation. Painting contractor Mauro Henrique offers strategies for working with potentially messy red paint. Kevin sees the damage hail can do to a house when IBHS conducts the first-ever indoor hailstorm. D

Travelscope"Taiwan - The Culture of Tea"
The mystery and majesty of tea is explored when Joseph spotlights the culture of this royal beverage on Taiwan. During this adventure he travels to Lujang to join in the creation of traditional tea snacks, visits an Assam tea farm in Nantou, participates in a formal tea ceremony in Tainan and tops it all off with a visit to the annual Lantern Festival in Chiayi. Along the way he meets the masters of Taiwan's pottery, tin-sculpting and lantern-making arts. D

Simply Ming"Street Foods"
From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer, this week on Simply Ming. D

11:00 pm

Joanne Weir's Cooking Confidence"Market to Table"
Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche. Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Creme Fraiche. D